· 3 min read
Fenugreek two ways: soaked and roasted
Ask any Indian grandmother about methi dana and you will get a method, not a measurement.
01 Soaked
A teaspoon of seeds in a glass of water overnight, drunk in the morning: this is the classic. Soaking softens the seed and releases its soluble fibre, which gives the water a slightly slippery body. It is bitter, and most people learn to like it rather than liking it at once.
02 Roasted
Dry-roasting the seeds for a few minutes until they darken a shade changes them: the bitterness mellows and a nutty, almost maple-like note comes forward. Roasted fenugreek is what goes into panch phoron and into our Blood Sugar Balance, where it rounds the earthier flavours of jamun and gurmar.
03 A note on quantity
Fenugreek is potent. A teaspoon of blend is plenty. If you also take soaked methi water in the morning, that is a lot of the same seed in one day; one or the other is the sensible choice.
Herbs in this piece: Fenugreek Seed
Vanmool infusions are food products, not medicines. They are not intended to diagnose, treat, cure or prevent any disease. If you are pregnant, nursing, taking medication or managing a medical condition, please speak to your doctor before use.
